How Chef-Led Kitchens Are Reshaping Corporate Dining In Hyderabad

The chef's role gets bigger

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Walk into the cafeteria of a big tech park in Hyderabad, and it's hard to miss how much things have changed. The old days of canteens serving the same rice and curry every day are giving way to something more ambitious.

Across HITEC City and Gachibowli, companies are rethinking how they feed thousands of employees. Some of it is about keeping pace with a younger workforce that expects fresh, healthier food. But there's also another reason. As Hyderabad has grown into one of India's largest hubs for global capability centres (GCCs), employers are competing to stand out, and the cafeteria has become part of that effort.

"People are asking more questions about what they eat," says Shruti Rao, an HR consultant who works with several technology companies in the city. "They want fresh ingredients, more variety, and clear information about where their food comes from. A fixed menu isn't enough anymore."

Data suggests this is part of a much bigger shift. According to Redseer Strategy Consultants, India's food services market could almost double by 2030, reaching up to $150 billion. In cities like Hyderabad, where global capability centres (GCCs) are expanding rapidly, the workplace experience, including food, is evolving fast.